Pasta al Forno with Broccoli and Sausage

Pasta al Forno with Broccoli and Sausage

Pasta al Forno with Broccoli and Sausage is a simple and tasty first course. A great idea for Sunday lunch or brunch. Using easy to find ingredient and my simple techniques, the only thing you have left to do is, put it in the oven and wait to taste it.   

2-3 tablespoons extra virgin olive oil

1 sweet onion, diced

4 Italian mild or spicy sausages, remove casing

1 pound of broccoli, cut into florets

1 pound of penne or mezze rigatoni pasta

1-pound container whole milk ricotta

3 large eggs, lightly beaten

1- 1 ½ cups grated pecorino or parmesan cheese, divided

Kosher Salt

Black pepper

Red pepper flakes

3-4 tablespoons unsalted butter, cut into small cubes

Preheat oven to 350F.  Butter a baking pan, season with salt and pepper, and sprinkle it with a few tablespoons of grated cheese. (I always season the bottom of my pan for best flavor!)

Cooking the onion and sausage: In a large skillet on medium heat, add the olive oil and onion, cook until translucent. Add the ground sausage and cook until golden brown.  Season with salt, pepper, and red pepper flakes.

Cooking the broccoli: In the meantime, boil the florets in a pasta pan with a little salt, and cook until slightly crispy. Do not overcook. Strain with a hand strainer.  Reserve and reuse the broccoli water for the pasta.

When the sausage is cooked to golden, add the partially cook broccoli into the skillet.  Taste and adjust seasoning as needed. If the mixture is too dry, add another tablespoon of olive oil, and 1 or 2 tablespoons of warm broccoli water.

Cooking the pasta: Add the pasta to the broccoli water and cook according to package direction minus 2 minutes.  The pasta will continue to cook in the oven, so do not overcook. When ready, strain. Reserve 1/2  cup of pasta water if needed to mix with ricotta and eggs.

The ricotta and eggs:  place the ricotta in a bowl; whip it slightly.  This helps make the ricotta a little creamier.  Add the beaten eggs and mix.  Season with pepper.  Add the strained pasta in with the ricotta and egg mixture; mix well. if too dry, add a few tablespoons of pasta water as needed.  

Assembly: Layer half of the pasta mixture on the bottom of the baking pan, add a sprinkle of pepper,  and a few tablespoons of grated cheese.  Add all of the sausage and broccoli mixture on top;  add black pepper and a few tablespoons of grated cheese. Lastly, add the remaining pasta on top of the sausage and broccoli. Add more grated cheese on top of the last layer. Scatter small cubes of butter on top of dish to make it golden.  Bake until the top of the pasta is golden, about 25 minutes.

Enjoy and see you next time!

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Tuscan Kale and Finocchiona Salami Crostini

Rustic Bread

Tuscan Kale and Finocchiona Salami Crostini

8 slices salt less rustic bread, about 1/4 - 1/3 inch thick

2 bunches Tuscan Kale (black Kale), washed

3-4 tablespoons extra virgin olive oil, more for drizzling

1 large shallot, minced

1 large clove garlic, minced

Sea salt

Freshly ground black pepper

½ cup vegetable or chicken broth

8 paper thin slices of Finocchiona salami

Broil the 8 slices of bread on the lowest part of the oven.  It will broil quickly, so, do not step away from the oven. Broil only one side to golden.

Remove about 3 inches of stems from kale, reserve it for soup. Wash thoroughly; cut the kale in thin long slices (chiffonade).

In a large skillet, on medium-low heat, add the oil and sauté the kale with the minced shallot and garlic. Cook about 5-6 minutes; add the broth and cook until the kale is just tender. Taste and season with salt and pepper as needed.  

Place the toasted slices of bread on a platter, drizzle a thread of olive oil, add 1 slice of salami on top of each slice and a forkful of Kale. Drizzle with another thread of oil on top. Serve warm or at room temperature. 

The delicious bites can be served as appetizer for a Sunday dinner, Christmas, or any special occasion!

Finocchiona salami is a cured firm spiced pork meat made with fennel, peppercorns, garlic and 4 year old Chianti wine. Legend has it that Finocchiona owes its origins to a thief at a fair near the town of Prato, Italy, who stole fresh salami and hid it in a stand of wild fennel. When he returned for it, he found it had absorbed the aromas of its hiding place. 

Tuscan Kale (Cavolo nero di Toscana) is a vegetable in the cabbage famili, most specificcaly it is from the Tuscany region. Besides being delicious, it conains antioxidant properties and is rich in minerals and vitamins. It has long intense green color and the leaf surface is sort of bubbly.  It is a winter vegetable used in many Tuscan Recipes.  It is also a key ingredient in the famour "ribollita" soup. 

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Meatballs and Sausage Ragu Napolitan Style

Browning Italian Sausage

 

Serves 4 to 6 persons

Meatballs and sausage

1 cup Italian breadcrumbs

2 cloves garlic, roughly chopped

1 small red onion, roughly chopped

1 cup grated Parmesan or Pecorino cheese

1 teaspoon kosher salt

Freshly ground black pepper

1 pound (85-15) ground beef

2 tablespoons minced parsley

2 eggs, beaten

5 Italian sausages cut in half

Meatballs and Sausage Ragu

The sauce:

3 tablespoons extra virgin olive oil

½ red onion, finely minced

3 garlic cloves, finely minced

2 slices minced prosciutto

2 (28 ounce each) cans San Marzano crushed tomatoes

Kosher salt

Freshly ground black pepper

In a large thick bottom pan, add the oil and onion on medium-low heat. Cook until the onion is barely golden.  Add the garlic and prosciutto and cook 2-3 minutes. Turn the heat to medium and add the tomatoes, salt and pepper.  Allow to cook until some of the water from crushed tomatoes has reduced, about 5-8 minutes. Cover and simmer on low heat for 15-20 minutes.  At this point the meats can be added.

Making the meatballs:

In the food processor add the garlic, onion, breadcrumbs, cheese, salt, pepper, and parsley; pulse a few times until fine.

Place the ground beef in a large bowl.  Add the breadcrumb mixture and beaten eggs. Mix gently  until the ingredients are well blended. Squeezing the meat mixture too much can result in tough meatballs, so be gentle.

Make a small meatball and test the seasoning and texture by adding a tablespoon of oil in a skillet and cooking it until browned.

Once the test is done, make seasoning adjustments if needed. Use a scooper or tablespoon to create meatballs either 2 inches in diameter or smaller. Whatever the size you choose, be sure to make them all the same size. When all of the meatballs are made, place them in a baking sheet lined with parchment paper and bake in preheated 400F oven until browned. Be sure to turn them once or twice. Or, you can fry them in a large skillet with a tablespoon or two of olive oil. I prefer the skillet. Once all of the meatballs are browned, transfer them to the cooking sauce with the oil. If you prefer a leaner sauce, do not add the oil. The difference by leaving the oil from meatballs is not only that it's traditional, but tastier. 

In a large skillet, cook the sausage on medium heat; add a tablespoon or two of olive oil in skillet if the pan is too dry. Cook until the sausages are browned evenly. When the sausages are browned, transfer then to the sauce with the oil. Stir gently, cover and cook another 25-30 minutes covered.  Wait until the oil rises to the top of the pan. This is an indication that the sauce is ready. Taste for seasoning and adjust as needed. you can skim the oil from the sauce, or not based on how lean you prefer the sauce.

Cook 1 pound of pasta according to package direction.  Drain well, add a little sauce to the drained pasta; mix well so that the pasta will not stick.  Add some pasta to each serving bowl, top with more sauce, 2 meatballs, a sausage, additional grated cheese and freshly chopped basil.  

 

San Marzano Tomatoes

This recipe can be served as one course or two. Serve the pasta topped with sauce, meats, cheese and basil as one course. Or as two split courses by serving the pasta with sauce, cheese and basil as one course, and serving the meats in a warmed bowl as the second course. Whatever way you choose to serve it, it will be eagerly eaten and enjoyed.   Growing up, we served it as two courses so we could stretch out the pleasure of eating it, and also we didn’t have to create  another course.  Served this with a salad or cooked vegetables and you have a delicious three course meal. If you have any leftovers, you can make meatball and sausage sandwiches the next day. Top it with shredded mozzarella and bake it in the oven until the cheese melts. My mouth is watering.. got to go make it again!

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Arancini Alla Leftover Risotto

Arancini

 

 

When I make risotto, I always make extra so that I can refrigerate it and use it to make Arancini the next day. I save some time on making the Arancini (Small oranges) because the rice is ready to go.

Arancini aren't difficult to make if you have all your ingredients ready to go. You basically need to have two bowls ready to go. The first bowl with beaten eggs, salt and pepper, and second bowl with 2 parts Italian breadcrumbs and 1 part grated Parmesan cheese. Next, have a large skillet ready with a light hot oil. 

Scoop a couple of tablespoons of risotto in the palm of your hand, while your hand is cupped.
Add some filling of choice such as tomato sauce and chunks of cheese, of tomato sauce with meat and peas, cooked ground sausage and sauce, etc. Add a little more risotto on top and form a ball. Make sure that the filling is completely covered.

Add caption

Roll each ball into the beaten egg, and next into breadcrumb mixture. Be sure to shake off any excess breadcrumbs before placing int the hot oil. Cook on medium heat until the entire ball is golden. Remove from skillet and place on paper towel. Continue cooking all of the Arancini. Cool slightly before eating.

My family enjoys the risotto and the Arancini. It is so much easier to make it with leftover risotto. The rest is just a process. I find that making the Arancini with the risotto is much more flavorful than plain rice.  It adds a whole new dimension to the recipe. This could be viewed as gourmet Arancini, however, growing up, we made lots of things with leftovers, because we didn't have the funds to do otherwise.  We had to be creative with our leftover ingredients.  I have the funds today to do otherwise, but it is something inside of me that continues to cherish the old fashion way of cooking.  It allows me to be creative, so I continue to do it, and I love it!

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Pasta with Spicy Sausage and Ricotta @ Wholefoods

Cooking With Alba: Island of Sardinia

Monday September 29^th, 6:30pm-8:30pm

The cuisine of the Island of Sardinia, Italy is influenced by the previous cultures that occupied it over the centuries.   The Sardinian cuisine is an interesting and delicious blend of Phoenician, Greek, Arab, Spanish, and French foods.  Enjoy new flavors of traditional dishes such as Bruschetta con Finocchietto e Pecorino, Pasta with Spicy Sausage and Ricotta, and Eggplant Arrosto. $35.

Cooking With Alba: Island of Sardinia

Monday, September 29, 2014 6:30 PM - 8:30 PM (Eastern Time)

Whole Foods Market, Annapolis Culinary Center
200 Harker Place
Annapolis, Maryland 21401
United States
410-266-5761

Phone: 4102665761 Email Us

https://www.regonline.com/Register/Checkin.aspx?EventID=1595743

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Pork and Black Bean Stew

Pork Chorizo Black Bean Stew

4 tablespoons olive oil, divided

1 large onion, minced
1 pound pork tenderloin, cut into 1/2 inch cubes
4 cloves garlic, minced
Large pinch red pepper flakes
1 large can black beans, drained, rinsed, and divided
1/4 cup water
3 chorizo sausages cut into 1/2 inch thick pieces
1 1/2 cups chicken stock
2-3 bay leaves
Salt and pepper to taste

Directions:

Heat 2 tablespoon oil in a large skillet over medium heat, stir in onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and transfer into a large saucepan.

Browning the pork tenderloin and garlic

Add the remaining oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.  Season with salt and pepper; add the garlic and red pepper flakes. Sauté for a minute, just until golden.  Transfer to the large saucepan with the cooked onions.

Chorizo

Pour 3/4 of the black beans along with 1/4 cup water into a food processor, and pulse a few times until crushed, but not creamy. Pour bean puree and remaining whole beans into saucepan along with pork and onions.  Add the chorizo, chicken stock and bay leaves. Bring everything to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes.  Taste and season with salt and pepper if needed.

  

Adding the black beans

This is a tasty winter comfort dish from Brazil.  I have enjoyed it many times at my Brazilian sister-in-law’s house, now I decided to make it and teach others how to make and enjoy it in my cooking classes.  Serve it with an aromatic jasmine rice, Delicious! 

Tip:  If you do not like Chorizo, you can substitute with Italian sausage.

 

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